Description
Amazing moist and fluffy Healthy Zucchini Muffins! Whole grain and sweetened with coconut sugar. Freezer friendly plus easily made vegan! These are fab topped with my Cream Cheese Frosting.
Ingredients
Units
Scale
- 1 3/4 cups white whole wheat flour (can sub all-purpose)
- 2/3 cup coconut sugar (or light brown sugar)
- 1 tbsp baking powder
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp fine sea salt
- 1/2 cup plain yogurt (I used Greek yogurt)
- 1/3 cup avocado oil or melted coconut oil
- 1/4 cup milk (I used almond milk)
- 1 large egg
- 2 tsp vanilla extract
- 1 1/2 cups fresh grated zucchini (1 medium zucchini, about 7 oz. Do not squeeze out water.)
- 1/2 cup chocolate chips and/or 1/3 cup chopped walnuts
Instructions
- Preheat the oven to 425°F and grease a muffin tin.
- Stir together flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large mixing bowl.
- In a medium bowl or liquid measuring cup, whisk together yogurt, oil, milk, vanilla, and egg. Stir in zucchini.
- Pour the wet ingredients into the dry ingredients, stirring with a wooden spoon just until combined. The mixture will be thick. Gently fold in chocolate chips and walnuts, being careful not to over-mix the batter.
- Spoon batter evenly into 12 muffin cups. Sprinkle each muffin with 1/4 tsp of sugar for a crunchy exterior, if desired. Top with additional chocolate chips. Bake for 8 minutes at 425°F and then reduce the heat to 350°F (keeping muffins in oven) and bake for another 13-14 minutes, or until a knife comes out clean. Cool muffins in tin for 15 minutes before transferring to a wire rack to cool completely.
Notes
TO MAKE DAIRY FREE: Use non-dairy yogurt and milk.
TO MAKE VEGAN: Use non-dairy yogurt and milk and a flax egg.
TO MAKE GLUTEN-FREE: Use an all-purpose gluten-free flour. I have not tested this recipe with almond flour. Coconut flour will not work.